Garlic & Jalapeño Chicken

05 Aug, 2026

This is one of the easiest ways to make an absolutely killer whole chicken and a complete meal at the same time.

For this cook, I’m using on of Von Miller's Greener Pastures organic whole chickens seasoned with our brand-new Meat Church Garlic Jalapeño BLANCO seasoning. I dice up small potatoes and brussels sprouts, load them into a cast-iron skillet, then place the whole chicken right on top.

The skillet goes straight into the Traeger, where the chicken roasts until the skin is beautifully golden and crispy while staying incredibly juicy inside. The real magic happens underneath. As that chicken cooks, all those flavorful drippings run down into the potatoes and Brussels sprouts, soaking up that Garlic Jalapeño BLANCO flavor while roasting in the cast iron.

The result is one of the best roasted chickens I’ve ever made. I’m not exaggerating when I say the vegetables might be just as good as the chicken. Crispy potatoes, roasted Brussels sprouts and juicy chicken all cooked together in one skillet. Simple ingredients. One cast-iron skillet. One seriously delicious meal.

Ingredients:

1 Greener Pastures chicken
Meat Church Garlic and Jalapeño BLANCO to taste
1.5 C multicolored potatoes, halved
1 C brussel sprouts, halved
2 carrots, cut in half and into 1in pieces
3 Rosemary sprigs
3 Thyme sprigs
2 T olive oil

Prepare your smoker
Prepare your smoker at a temperature of 400°. In this video we used a Traeger Westwood with Meat Church Oak and Hickory pellets.
Roasted Chicken

Spatchcock the chicken
Using poultry shears or a sharp knife, cut along side the backbone on
both sides to remove it.
Remove the keel bone.

You can see a great example of this process in this video.

Using your hands, carefully separate the skin from the breast meat for seasoning the meat underneath the skin.

Preparing the chicken
Season all sides of the chicken and underneath the skin with Meat Church Garlic and Jalapeño BLANCO. Set aside.

In a large cast iron skillet or sheet pan, (I used a 14in Yeti skillet) add the potatoes, brussel sprouts and carrots. Toss in olive oil and season lightly with Meat Church Garlic and Jalapeño BLANCO.

Place the spatchcocked chicken on top of your potatoes and veg. Spread the herbs evenly around the chicken.

Smoke the chicken
Place the pan in the center of the cooker and smoke for 1 hour or until the deepest part of the breast reads 159° with an instant read thermometer. (Pro Tip: Foil the wing tips 45 minutes into the cook to prevent burning.)